It’s all about fermentation
In the heart of Falzè di Trevignano (TV), a place was born where a passion for the art of baking meets culinary research:
Il Laboratorio In Fermento.
We’re Andrea and Valentina, and in 2013 we took over an old, abandoned mechanical workshop and turned it into the heart of our business.
Our pizza philosophy is to make responsible choices, prioritizing a short and certified supply chain, organic products, and Slow Food, PDO, and PGI specialties.
We use stone-ground flour, allowing for slow maturation; we use 100% Italian fior di latte mozzarella and prepare our tomato sauce with hand-processed peeled tomatoes.
Our offerings change with the seasons, allowing authentic flavors to shine and giving our customers the chance to enjoy the very best nature has to offer at any time of the year.
All this comes at a cost, but it sets us apart and allows us to do what we do with both a smile and full awareness!
With our pizzas, crafted with the utmost attention to detail, we aim to offer not just a unique and complete meal, but also a true contemporary pizza experience: a fusion of culinary creativity and the perfect balance of our doughs. We work tirelessly to innovate while honoring tradition and enhancing the quality of our ingredients. Every pizza we make is the result of a creative process driven by passion, dedication, and love for the culinary arts.
We firmly believe that pizza is not just food, but a moment of sharing and happiness. We invite our guests to be inspired by our passion for good cuisine and to discover new flavor combinations, always with a focus on sustainability and excellence.
Welcome to our world, where pizza is a constant discovery and a pleasure to share.
We are what we eat (and drink).
We are the choices we make.
We are
what we eat
( and drink )
We are the choices
we make.
In 2019, we chose to join the “Eccellenza Nella Pizza” Association, which promotes and protects pizza as a product in its highest expressions.
Its philosophy aligns with ours — first and foremost, the use of genuine ingredients with full traceability, clearly communicated to consumers, and a strong connection to local territories through transparent supply chains and careful product craftsmanship.
The Association’s mission is to highlight the expertise of the best professionals in the art of baking and to promote top-quality, made-in-Italy ingredients from certified Italian supply chains. By choosing an establishment that belongs to this network, consumers know they are supporting these shared values.
OUR PHILOSOPHY:
A CAREFUL
AND METICULOUS
SELECTION OF EVERY INGREDIENT
For our doughs, we have chosen type 1 flour, a stone-ground treasure with zero chemical residue. This flour, sourced from a short and certified supply chain, is made with 100% Italian grains.
It is known for its extraordinary ability to absorb more water than other flours, allowing us to work with high hydration, thus giving our products a melting and fragrant texture on the palate. Furthermore, the enveloping scent of wheat and its slightly amber color make our product truly unique. An authentic marvel that, thanks to prolonged maturation, guarantees a high level of digestibility.
Thanks to extensive research and many attempts, today we also offer a gluten-free alternative!
The tomatoes
are not
all the same
Each variety of tomato boasts unique characteristics that make our peeled tomatoes and sauces special and versatile in the kitchen. From a sweeter or more tart flavor to a firm or velvety texture, every type offers a different culinary experience.
Discovering the differences between tomatoes can transform a simple basic condiment into a culinary masterpiece. Explore our assortment and let yourself be inspired by the endless combinations we can create to amaze your palate and that of your guests.
THE DETAILS THAT MAKE
THE DIFFERENCE
The choice of high-quality raw ingredients requires a service designed to enhance them and treat them with the utmost respect.
An example? The decision to serve prosciutto crudo separately, whether eaten here or ordered for takeout or delivery.
The same goes for ingredients like cooked ham or tuna fillets, which we add after baking in order to preserve their aromas, flavor, and above all, their outstanding qualities.
OUR PHILOSOPHY:
A CAREFUL
OUR PHILOSOPHY:
Featured Showcase
Birrificio del mese: Ritual Lab
Situato nei pressi di Roma, questo birrificio artigianale integra l’arte nel proprio processo produttivo, creando un perfetto connubio tra birra innovativa e opere originali.
In sintesi, Ritual Lab non è semplicemente un birrificio, ma un laboratorio di idee dove birra e arte si uniscono per dar vita a esperienze sensoriali straordinarie.
What Does “Slow Food Presidium” Mean?
A Slow Food Presidium is a project by a large international non-profit association, founded in 1999. It’s dedicated to restoring the proper value to food, respecting those who produce it, and working in harmony with the environment and ecosystems.
Every day, Slow Food strives to promote food that is of the highest quality, clean, and fair for everyone.
It works to recover and safeguard small-scale productions of gastronomic excellence that are threatened by industrial agriculture, environmental degradation, and standardization.
In many cases, these products overlap with those recognized as traditional Italian agri-food products by the Ministry, proposed by the regions.
The economic impact is growing, identifying the enhancement of these products as the cornerstone of economic choices, with the potential to conquer global markets with unique, high-quality products.